Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “lemon juice”

Mushroom, Haloumi and Avocado Burgers

Mushrooms!  What a wonderful food…  Where would a vegetarian be without them…  We adore these burgers and we aren’t vegetarians but they are so damned delicious I defy even the most staunch meat-eater to turn their nose up at these.

The giant field mushrooms are ideal for this as they are big and thick so the texture really is like a meaty burger.  The sweetness of the mushroom and the slight saltiness of the haloumi cheese is a perfect match.  The avocado gives a lovely zing to the entire proceedings…

Mushroom Burgers

Ingredients:

4 wholemeal buns

4 large field or Portobello mushrooms

1 packet of Haloumi cheese sliced into 4 thick slices

1 teaspoon Olive oil

1 long red chilli (seeds removed) finely sliced

1 large clove of garlic finely sliced

Zest and juice of 1 lemon

1 teaspoon honey

1 teaspoon apple cider vinegar

Couple of sprigs of thyme, finely sliced

Handful of baby spinach leaves

1 ripe avocado

Couple of tablespoons mayonnaise

Salt & pepper to season

Method:

Mash the avocado and mix with half the lemon juice

Season to taste and set aside

Meanwhile heat the oil in a large non-stick pan and gently fry the mushrooms for a few minutes until just softened.

Add in the garlic, chilli, zest and rest of lemon juice and sauté for a minute or two

Season with a little salt & pepper to taste

Drizzle over the honey and apple cider vinegar and top with thyme sprigs.

Coat the mushrooms thoroughly and leave on very low heat until ready to assemble the burgers

In the meantime in another clean fry-pan, fry the haloumi cheese slices until golden brown on each side

Spilt each bun and lightly toast cut side up under a grill

Spread a generous amount of mashed avocado on the one cut side up half of each bun

Top with a slice of haloumi, then a mushroom (with some of the lovely sauce)

Finish off with fresh baby spinach leaves and spread some mayonnaise on the cut side of the top half of the bun

 

Bon Appetit!   🙂

Luscious Lemon Chicken

Who remembers the delicious tang of old fashioned Lemon Chicken we used to always get at the local Chinese Restaurant?  If you do then this dish is for you.  This recipe was given to my husband by a colleague who downloaded it from the Best Recipes website and I have tweaked it slightly to suit our tastes.  It’s very quick and easy – the longest part was squeezing the lemons…

We always prefer chicken thighs to breast as it is much more delicious and juicy and is almost impossible to overcook.  I also doubled the quantity of lemon juice as my husband wanted a big bang of lemon not just a hint!  The recipe amount is as shown below – I used the juice of 4 lemons so it was quite strong…

We very rarely fry food but the trick with Lemon Chicken is to achieve the crispiest chicken possible and the only way to do this is to deep fry.  I always use fresh Canola oil and drain the peices thoroughly on paper towel and the result is worth the pangs of guilt which only last until you put the first morsel in your mouth!

You can also substitute oranges for lemons if you want to try Orange Chicken – hmmm that’s next on my list… Enjoy…

Lemon Chicken

 

Ingredients:

Marinade:

1 teaspoon grated root ginger

3 teaspoons white wine

1 teaspoon salt

½ teaspoon ground pepper

Lemon Sauce:

90 ml lemon juice (about 2 large lemons)

200 ml chicken stock

2 teaspoons white wine vinegar

90 grams caster sugar

5 teaspoons cornflour

1 lemon thinly sliced

Chicken:

6 chicken thighs

2 eggs, lightly beaten

Cornflour to coat – about a cup

2 cups canola oil

Method:

Combine all the marinade ingredients in a bowl and add the chicken

Make sure all of the chicken thighs are coated then cover and marinate for a couple of hours

Make the sauce by combing all the sauce ingredients, except the sliced lemon, in a pot and bring to boil

Turn down to a simmer and keep stirring until the sauce thickens and becomes clear. Remove from heat and set aside

In the meantime, dip the chicken pieces in beaten egg and coat thoroughly and evenly in cornflour

Fry in medium-hot oil until golden brown and crispy, about 6-8 minutes

Remove and drain on kitchen paper towels then slice each thigh into 4 pieces

Add the thinly sliced lemon to the sauce and reheat, stirring occasionally

Serve the chicken on a bed of steamed rice topped with the lemon slices and the piping hot sauce

 

Bon Appetit!  🙂

Garlicky Chicken and Potatoes…

Roasting chicken is an art and takes a bit of preparation.  I don’t often have the time to make a classic roast chook dinner so I cheat and use chicken thighs.  it’s quicker and easier and you can play around with the flavours.  I have used garlic, lemon and  fresh herbs for this one but you can try soy and ginger, honey and chilli – the combinations are endless…

Roast Chicken

I just throw the potatoes into the oven and then prepare the chicken and pop in at the same time.  At the end of an hour you have a delicious dish of garlicky, lemony chicken and lovely roasted potatoes.  The addition of some green beans or broccoli makes a colourful meal.  Personally I just love the chicken and potatoes in a bowl topped with a squirt of Dijonnaise (Dijon mustard and mayonnaise) on the chook…

Roast Chicken and potatoes

Ingredients:

8 whole chicken thighs

Olive oil

½ cup roughly chopped Thyme

½ cup roughly chopped Parsley

Juice of 1 lemon

2 garlic cloves, crushed

Sea salt & pepper to season

Potatoes cut into large chunks

1 large red onion, cut into wedges

Olive oil

Sprigs of Rosemary, leaves stripped

Sea salt & pepper to season

Method:

Combine the potatoes, a lug of good olive oil, red onion wedges, a crushed garlic clove and rosemary leaves in a bowl

Season with sea salt and pepper

Toss thoroughly and place in a roasting tray

Roast on 180c in a fan –forced oven for about 1 hour, shaking around occasionally

Potatoes should be crisp and brown on the outside and soft inside when pierced with a skewer

Combine the whole chicken thighs with a lug of good olive oil, a crushed garlic clove and the fresh herbs in a bowl

Squeeze over the juice of the lemon and season with sea salt and pepper

Place on a flat oven tray in a single layer and roast in at 180c fan-forced for approx. 45 minutes to I hour.

Chicken should be browned and crispy on the outside and the juices run clear when pierced with a skewer

Serve with additional green vegetables and gravy on the side…

Bon Appetit!  🙂

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